Skillet Gnocchi and Brussels Sprouts

Skillet Gnocchi and Brussels Sprouts

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I’ve recently become a fan of homemade gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!

Cooking Gnocchi and Brussels Sprouts in Cast Iron Skillet

Cooking on a cast iron skillet brings me such satisfaction. There’s just something wonderful about that heavy skillet and being able to cook on the stove and then transfer your dish to the oven. I love roasting vegetables in it, whether potatoes, stir-fry, or Brussels spouts.

Homemade Gnocchi is easy to make. Even easier when you make it with leftover mashed potatoes. I recommend preparing the gnocchi ahead of time and freezing it for later use.

If using leftover mashed potatoes, it’s best when used with potatoes that have been completely peeled. 

 

Ingredients to Make Skillet Gnocchi and Brussels Sprouts

  • fresh Brussels sprouts
  • Gnocchi (frozen, shelf-stable, or freshly made) See my homemade recipe below.
  • sweet onion or red onion
  • red bell pepper (optional)
  • garlic cloves
  • extra virgin olive oil
  • butter
  • kosher salt
  • freshly ground black pepper
  • large lemon (freshly squeezed)

Homemade Gnocchi

  • large baked potatoes or leftover mashed potatoes
  • large egg
  • dried parsley
  • kosher salt
  • freshly ground black pepper
  • ground nutmeg
  • Parmesan cheese
  • all-purpose flour

 

A Note about Brussels Sprouts

Brussels Sprouts are not bitter.

You may be in the camp of diners who believe that Brussels Sprouts are horrible, bitter things. Years ago, I was, too. But then something changed. 

Fresh Brussels Sprouts

Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.

So, if you haven’t cooked Brussels sprouts in a while, give them another try! You might be pleasantly surprised at how wonderful they are!

 

Instructions for Making Skillet Gnocchi and Brussels Sprouts

Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.

Vegetables for Gnocchi and Brussels Sprouts

Halve an onion, and then thickly slice. Sometimes I like to use a red onion for extra color. If opting to use a red bell pepper, coarsely chop. Mince the garlic. Place all in the bowl with the sprouts. Add the fresh or frozen gnocchi to the vegetables.

 

Roasting the Vegetables

Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables and gnocchi. Carefully mix until everything is covered with a nice sheen of oil.

In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down. Cook until the Brussels sprouts and gnocchi begin to brown, 2-3 minutes.

Place the skillet in the preheated oven and continue to cook for 12-15 minutes, tossing a few times so sprouts brown on all sides.

Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables. Season with more kosher salt and freshly ground black pepper as needed.

Serve immediately. This recipe will serve 4 people.

 

To Make the Homemade Gnocchi:

Press hot baked potatoes through a potato ricer. (Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.) Spread riced potatoes onto a large work surface, spreading them out to cool completely.

As an alternative to using baked potatoes, I’ve used leftover mashed potatoes which worked really well. Just make sure they are well mashed. It’s best if the mashed potatoes have no peels. You’ll want to use approximately 2-3 cups of mashed potatoes.

In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.

On a lightly floured work space, gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough. It should take 2-3 minutes to form–the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough as you knead.

 

Forming the Gnocchi

Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap. Roll one piece of dough and shape it into a 1/2″ rope, flouring the dough as needed. Slice the rope into 1/2″ thick rounds. Repeat until all of the ropes have been sliced. Cover the sliced dough to keep it from drying out.

Gnocchi Board

Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.

You may also use the tines of a fork for this, pressing the dough as it’s rolled downward on the tines.

Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately.

Recipe for Stuffed Pork Tenderloin - Easter Dinner Menu Ideas

Skillet Gnocchi and Brussels Sprouts pair perfectly with pork or chicken dishes such as Grilled Pork Chops Stuffed Pork Tenderloin, or Honey-Glazed Grilled Chicken Thighs.

See more Side Dishes Here. Browse Cast Iron Skillet Recipes Here. View Italian Recipes Here. 

Recipe for Skillet Gnocchi and Brussels Sprouts

Skillet Gnocchi and Brussels Sprouts

I’ve recently become a fan of homemade Gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Italian
Keyword: Cast Iron Skillet, Leftover Mashed Potatoes, Make Your Own, Potato Gnocchi
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time for Homemade Gnocchi: 1 hour 40 minutes
Total Time: 2 hours 15 minutes
Servings: 4

Equipment

Cast Iron Skillet
Lemon Juicer
Potato Ricer
Gnocchi Board

Ingredients

  • 16 oz Brussels sprouts trimmed and halved
  • 16 oz gnocchi (frozen, shelf-stable, or freshly made) See Homemade Recipe Below
  • 1 cup sweet onion or red onion sliced
  • 1/2 medium red bell pepper, chopped optional
  • 5 cloves garlic minced
  • 4 tablespoons Extra Virgin olive oil divided
  • 3 tablespoons butter
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 1/2 large lemon freshly squeezed

Homemade Gnocchi

  • 3 large baked potatoes halved and peeled
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch freshly ground nutmeg
  • 1/3 cup grated Parmesan cheese
  • 1-2 cups all-purpose flour as needed

Instructions

  • Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.
    Halve an onion, and then thickly slice. If opting to use a red bell pepper, coarsely chop.
    Mince the garlic. Place all in the bowl with the sprouts. Add the fresh or frozen gnocchi to the vegetables.

Roasting the Vegetables:

  • Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables and gnocchi. Carefully mix until everything is coated with a nice sheen of oil.
  • In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down. Cook until the Brussels sprouts and gnocchi begin to brown, 2-3 minutes.
  • Place the skillet in the preheated oven and continue to cook for 12-15 minutes, tossing a few times so sprouts brown on all sides.
  • Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables. Season with more kosher salt and freshly ground black pepper as needed. Serve immediately. This recipe will serve 4 people. 

To Make the Homemade Gnocchi:

  • Press hot baked potatoes through a potato ricer. (Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.) Spread riced potatoes onto a large work surface, spreading them out to cool completely.
  • As an alternative to baked potatoes, I've also used leftover mashed potatoes. Just be sure that they are well mashed. It's also best if the mashed potatoes are peeled. You will need 2-3 cups of mashed potatoes for this gnocchi recipe.
  • In a small bowl, whisk together the large egg, dried parsley kosher salt, freshly ground black pepper, and freshly ground nutmeg.
  • Gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough. It should take 2-3 minutes to form--the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough as you knead.
  • Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap. Roll one piece of dough and shape it into a 1/2" rope, flouring the dough as needed. Slice the rope into 1/2" thick rounds. Repeat until all of the ropes have been sliced. Cover the sliced dough to keep it from drying out.
  • Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other. Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 730kcal | Carbohydrates: 105g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1517mg | Potassium: 1173mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1733IU | Vitamin C: 152mg | Calcium: 216mg | Iron: 9mg
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